Zucchini Pancakes

The snack pancake. These make for a quick breakfast, snack, brunch, lunch, etc. Yields about 14 golden little pancakes filled with zuccini and onion to transform these from a fluffy breakfast to a savoury day treat.

Next time I make these i’d like to try with a little ginger and some kind of sesame soy glaze i think.

Ingredients

1 medium zucchini, grated

1/4 c onion diced

1 c coconut milk

1/4 c coconut oil ( + more for frying)

1 c flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp apple cider vinegar

Method

Combine everything in a large bowl. Heat oil in a frying pan over medium heat. Add two spoonfuls of dough to the pan and smooth out to form a pancake. Repeat and fill remaining space in the pan with the rest of the batter. From there, flip as you would a pancake. It starts to bubble as it cooks. Wait for the inner areas of the pancake to bubble before you flip it, and it will be much easier. It takes about three or four minutes once flipped to be finished. Serve hot.